<p>about 10 to 15 minutes into simmering the rice, cook the steaks. season the <strong>steaks</strong> with salt and as much of the <strong>gochugaru</strong> <span style="color:#262626">as you like, depending on how spicy you’d like it to be. </span>in a medium pan, 4 minutes per side for medium-rare, or until it reaches your desired doneness. transfer to a plate or cutting board, leaving any drippings in the pan. cover the steaks loosely with aluminum foil to keep warm, and allow them to rest for at least 5 minutes.</p><p><br /></p>